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–+ servings
Peanut Butter Cup Cookie Bars stacked on a wooden board
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4.04 from 29 votes

Peanut Butter Cup Cookie Bars

Peanut Butter Cup Cookie Bars are soft peanut butter bars that are absolutely packed with peanut butter cups. This is an easy dessert recipe that can be made a day or two ahead and will disappear almost as fast as you can put them on the table. I like to slice a few into smaller squares and freeze them to add to lunch boxes in the coming weeks.
This recipe can be doubled and baked in a 9x13 pan.
Prep Time20 mins
Cook Time24 mins
Total Time44 mins
Course: Dessert
Keyword: easy dessert recipe, peanut butter dessert
Servings: 9
Author: Jess Smith via Inquiring Chef

Equipment

  • 9"x9" baking pan (or use an 8"x8" for thicker bars)
  • standing mixer

Ingredients

  • 1 and ¾ cup (220g) All-Purpose Flour
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 8 tablespoon Unsalted Butter, room temperature
  • ½ cup (110g) Light Brown Sugar, packed
  • ½ cup (100g) Granulated Sugar
  • ½ cup Creamy Peanut Butter (see note)
  • 2 Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 12 oz Chocolate Peanut Butter Cups, chopped (see note)

Instructions

  • Preheat the oven to 325° Spray a 9"x9" baking pan with nonstick cooking spray. (You can use an 8"x8" baking pan for thicker bars if you prefer.)
  • In a large bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
  • In a standing mixer, beat together butter, both sugars, and peanut butter until light and creamy, 3 to 4 minutes.
  • Add eggs one at a time, mixing on low between each addition. Add vanilla and mix on low until fully blended, about 1 minute.
  • Add dry ingredients and mix on low just until combined.
  • Stir in peanut butter cups.
  • Pour batter into prepared baking pan. Bake until the middle is just set, 26 to 28 minutes (note: add 4 t0 6 minutes if using an 8"x8" pan).
  • Allow bars to cool completely in pan.
  • Slice and serve. Bars can be stored in a sealed container at room temperature for up to 3 days.

Notes

Refrigerate the peanut butter cups for about 10 minutes to make them easier to chop. You can also use mini peanut butter cups which don’t need to be chopped first (Trader Joe’s makes mini peanut butter cups in both dark and milk chocolate - these are great in the recipe!).
I have not tested these bars with natural peanut butter. I use Jif Creamy Peanut Butter to make this recipe.